Recipe: Assorted Recipes (21) - 03-22-2000 Recipe Swap (updated)
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21 ASSORTED RECIPES
Recipe Swap - March 22, 2000
RECIPES IN THIS FILE:
Mee-Mee's Famous Coconut-Pineapple Cake
Bar-B-Que Shrimp
Potato and Sausage Soup
Golden Cream of Potato Soup
Baked Potato Salad
Lasagna
Surprise Cheese Puffs
Finger Jell-0 AKA Knox Blox
Another Finger Jell-0 AKA Jell-O Jigglers
Layered Jell-O
How to Whip Jello Gelatin
How to Make Special Designs With Gelatin
Using Gelatin Molds
To Speed Set Jell-O
Tips on Unmolding Jell-O Gelatin
Calliope's Dinner for Tonight
Country Pork Skillet (Tried)
Carrot-Cauliflower Casserole
Sugar Pie
Sugar Cream Pie
Buttermilk Chicken
Elinor, CO: it is a thick soup/gravy made with Anaheim chili peppers (usually) that have been eared and peeled, then combined with onions, small amount of tomato, garlic, thickened with flour; some add pork cubes. The chili peppers aren't the green [bell] peppers of the South, but hotter; some people also add jalapeno peppers or serranos.
chiqui,.new.orleans: Grandmothers may be "Maw-Maw" in some areas of New Orleans, but in parts of Amarillo, Texas, the nickname is "Mee-Mee." That's what Sheila Junell's grandchildren call her and the name she attached to her prize-winning cake. Mee-Mee's famous coconut-pineapple cake won the top prize of $1,000 in the Softasilk championship Cake Contest at the recent Amarillo Cake Contest at the recent Amarillo Tri-State Fair. Four layers of yellow cake are topped with a pineapple filling and blanketed with a cream cheese frosting. The final touch is coconut.
MEE-MEE'S FAMOUS COCONUT-PINEAPPLE CAKE
Serves a crowd
2 cans (8 ounces each) crushed pineapple in juice
1 1/2 cups butter or margarine, softened
3 cups sugar
5 eggs
2/3 cup lemon-lime soda
3 cups cake flour
1 teaspoon lemon extract
1 teaspoon vanilla
Pineapple Filling (recipe follows)
Cream Cheese Frosting (recipe follows)
2 cups flaked coconut
Heat oven to 350 degrees F. Grease four (9 x 1 1/2-inch) round pans. Line bottoms with waxed paper. Grease and flour waxed paper.
Drain pineapple, reserving juice for cake and frosting, and reserving pineapple for filling.
Beat butter in a large bowl on medium speed until creamy. Gradually beat in sugar until fluffy. Beat in eggs one at a time, beating well after each addition.
Stir together lemon-lime soda and 1/3 cup of the reserved pineapple juice.
With mixer on low speed, beat cake flour into butter mixture alternately with soda mixture, beginning and ending with cake flour. Beat in lemon extract and vanilla just until mixed. Pour into pans.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes; remove from pans to wire rack. Cool completely.
Make pineapple filling. Place one cake layer on cake plate; spread with one-half cup filling. Repeat with second, third and fourth layers and remaining filling, leaving one-half inch edge on top.
Make cream cheese frosting. Frost side of cake; pipe decorative border around top edge of cake. Sprinkle coconut on side and top border of cake.
PINEAPPLE FILLING
2 cups sugar
1/4 cup cornstarch
Reserved pineapple
1 cup water
Stir together sugar and cornstarch in a two-quart saucepan. Stir in pineapple and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool.
CREAM CHEESE FROSTING
1/2 cup butter or margarine
1 (3 ounce) package cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons reserved pineapple juice
Beat butter and cream cheese in large bowl on medium speed until blended. Gradually beat in powdered sugar, vanilla and enough pineapple juice to make frosting spreadable.
BAR-B-QUE SHRIMP
From: Terrytx
Source: Bob Davidson
Jumbo shrimp
1 stick (1/2 cup) butter per lb. of shrimp
oregano
BBQ seasoning
Italian seasoning
Accent
Salt and fresh ground pepper
Chopped fresh parsley
Lemon juice from 6-8 lemons for about 4 lbs of shrimp
Tabasco sauce
Worcestershire sauce
Garlic
Canned new potatoes
Mushrooms
Crusty French bread
Cut through the backs of raw jumbo shrimp to clean. Lay flat as possible in large pan. Cover heavily with the spices and remaining ingred. Cover tightly with foil.
Bake at 400 degrees F for 45 minutes. Add potatoes and mushrooms; recover and return to oven after the first 30 minutes of cooking.
Serve with French bread to sop up sauce.
POTATO AND SAUSAGE SOUP
From: Kelly~WA
Makes approximately 2 1/2 quarts
(You can use any meat in this soup.)
2 tbsp. butter, margarine or olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery or bok choy
1/2 cup sliced mushrooms
4 to 6 potatoes, cut in various size pieces
1/2 lb. Polish sausage, sliced
2 cans (10 oz each) chicken or vegetable broth
2 cups shredded cabbage (about 1/8 head)
2 shredded or finely chopped carrots
1 bay leaf
1/8 tsp. chervil
1/8 tsp. thyme
1/8 tsp. marjoram
1/8 tsp. salt
Chopped fresh parsley
Coarsely ground pepper, to taste
Melt butter/margarine (or heat oil) in large saucepan.
Add chopped onion, mushrooms, celery and sliced sausage. Cook and stir until vegetables are limp and clean and sausage is beginning to brown. Drain well to remove any grease.
Add stock, the remaining vegetables and spices and bring to a boil. Reduce heat to simmer covered for at least two hours. Check occasionally and add liquid (water) if needed. Taste for seasoning.
The trick to VERY THICK potato soup is letting some of the potatoes and vegetables cook into a wonderful chowder-like consistency.
Remove the bay leaf before serving. You can also add a small amount of milk if you want.
NOTES:
Before serving, you can thicken the soup with instant mashed potato flakes (a little at a time, however.) You can also thicken the soup with frozen hash browned potatoes, left over mashed potatoes, or frozen mashed potatoes.
If you cook this long enough, the cabbage, onion, celery, etc. will also cook into the thick chowder consistency.
One last note: if you cut your potatoes in a variety of sizes, from very small to spoon-sized pieces, the small pieces cook into the chowder and the larger pieces will become bite-sized by the time the soup is ready to eat. This also applies to cutting the carrots.
GOLDEN CREAM OF POTATO SOUP
From: Kelly~WA
6 cups peeled and cubed potatoes
2 cups water
1 cup sliced celery
1 cup thinly sliced carrot
1/2 cup finely chopped onion
2 tsp dried parsley
2 cubes chicken bouillon cube
1 tsp salt
1/2 tsp ground black pepper
4 slices bacon
3 cups milk, divided use
1/4 cup flour
3/4 lb cheese, shredded
Combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 7-8 minutes or until vegetables are tender.
Fry bacon, set aside. Reserve 3 tablespoons drippings. Add flour till combined. Gradually add 1/4 cup milk, making a smooth paste. Stir into soup. Add remaining 2 3/4 cups milk and cheese (I use cheddar); cook over medium heat till soup is thickened.
BAKED POTATO SALAD
From: Kelly~WA
3 lbs medium-size red potatoes
2 cups shredded Cheddar cheese, divided use
1 (8 oz) bottle Ranch-style dressing
1 tbsp mustard
6 green onions, chopped
1 medium bell pepper, chopped
2 slices bacon, cooked and crumbled
Coat potatoes with cooking spray and pierce several times with a fork. Bake at 400 degrees for 45 minutes or till tender. Cool and cut into cubes.
Combine 1 1/2 cups cheese, dressing, mustard, onion, and bell pepper in a large bowl. Add cooled potatoes and toss gently. Sprinkle with bacon and remaining 1/2 cup cheese.
LASAGNA
From: Fleigh, wa
I had this at a friend's house last night and it was really yummy!
1 1/2 lbs. hamburger
2 cans (12 oz each) V-8 juice
1 cup tomato sauce (8 oz)
2 envelopes dehydrated spaghetti sauce
1 pkg lasagna noodles
1 (12 oz) carton cottage cheese
1 (16 oz) pkg mozzarella cheese, shredded
Shredded cheddar cheese
Brown hamburger; add everything but cheeses and noodles. Let simmer for 10 minutes.
Grease the bottom of a 9x13 pan. Add a thin layer of meat sauce, add layer of uncooked noodles and top with some of the cottage cheese and mozzarella. Continue layering, ending in meat sauce. Sprinkle a little shredded cheese on top.
Cover with foil and bake for one hour at 350 degrees F. Let stand for 15 minutes and then serve.
SURPRISE CHEESE PUFFS
From: Kelly~WA
Makes 50 puffs.
Tried and True. One of my favorites.
1/2 cup butter, sofened
2 cups grated sharp cheddar cheese
1/2 tsp salt
1 tsp paprika
1 dash cayenne or crushed red pepper flakes
1 cup sifted flour
50 small stuffed green olives*
Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm.
Bake in 400 degree F oven for 15 minutes. Serve hot.
*I have made these using green olives, black olives and nuts as the center. All of them were wonderful.
**NOTE** These puffs are so easy to serve at parties as they may be made in advance, frozen on a baking sheet to keep round and stored in a plastic bag in the freezer. Bake as needed.
Kelly~WA: Here are a few ideas for Jell-O fun!
FINGER JELL-0 aka KNOX BLOX
Makes about 100 1-inch squares
4 envelopes Knox Unflavored Gelatin
3 packages (3 oz each) flavored gelatin
4 cups boiling water
In a large bowl, combine Knox Unflavored Gelatin and flavored gelatin; add boiling water and stir until gelatin dissolves.
Pour into large shallow baking pan (for example, 13x9-inch) and chill until firm.
Cut into squares to serve.
ANOTHER FINGER JELL-0 aka JELL-O JIGGLERS
4 small (3 oz each) or 2 large (6 oz each) JELL-O Brand Gelatin
2 1/2 cups boiling water or apple juice
Completely dissolve gelatin in boiling water or juice. Pour into a 13x9-inch pan. Refrigerate to set.
To unmold, dip pan in warm water about 15 seconds. Cut into squares or use cookie cutters. Lift from pan.
LAYERED JELL-O
To show off your layering, pick your Jell-O flavors so that each layer is a very different color from the adjoining layer. Or, add whipping cream to one of the layers to lighten the color. Many layers can be built up this way.
When layering Jell-0, you can make the layered treat so the different layers stick together tightly, or you can make the layers so they "peel" apart. Kids seem to love the peel-apart layers. The difference is the amount of time you allow each layer to gel before adding the next.
To make layers that stick together, chill each layer until set, but not firm, before adding the next layer.
To make layers that peel, chill each layer until almost firm before adding the next layer.
Except for the first layer, the gelatin mixtures should be cool and slightly thickened before being poured into mold (if the mixture for the new layer is too warm, it may soften the layer beneath and mixtures may run or mix together). If this happens, tell you friends you did it intentionally.....psychedelic Jell-O!
TIPS:
To prepare Jell-O Gelatin, dissolve the gelatin completely in boiling water or other liquid - for a clear, uniformly set mold, gelatin must be completely dissolved. before adding any other ingredients, including cold liquid or ice cubes
To double a recipe, use two (3 oz. each) packages or one 6-oz. package of Jell-O Gelatin and twice the amounts of the other ingredients except salt, vinegar, and lemon juice - about 1 1/2 times the amounts of these ingredients are sufficient.
For large molds, decrease the required liquid about 1/4 cup for each 3 ounces of Jell-O Gelatin. The firmer consistency makes the mold less fragile and less likely to crack at the base after it is unmolded.
For soft-set Jell-O Gelatin, increase the required liquid about 1/2 cup for each 3 ounces of Jell-O Gelatin - this gelatin will be too soft to unmold, but will have excellent eating quality.
To add fruits and vegetables, chill the gelatin until very thick, not set, before adding the other ingredients. If the gelatin isn't thick enough, the fruits or vegetables may float or sink.
To mold Jell-O Gelatin, pour the gelatin into molds or serving dishes -- a 3 oz. package without fruits or vegetables makes 2 cups, a 6 oz. package makes 4 cups. Chill until firm (several hours or overnight), depending on size of mold (caking pans, metal mixing bowls and measuring cups, small paper cups, and saucepans can be used as molds, as well as molds designed for the purpose.)
HOW TO WHIP JELLO GELATIN
One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin is just whip it until thick and fluffy. Prepare Jell-O Gelatin (any fruit flavor) as directed on package and chill until very thick. Then beat with rotary beater or electric mixer until mixture is fluffy and thick, about double in volume results in the best eating quality and flavor.
To shorten the chilling and beating times, chill the gelatin until slightly thickened. Then place the bowl of gelatin in another bowl of ice and water before starting to beat.
Pour whipped gelatin into molds or shallow pan, or add cubes of Jell-O Gelatin or fruit and pour into molds. Chill until firm. Unmold, cut in squares, or spoon into serving dishes; serve with fruit or a custard sauce, if desired.
A 3-oz. package makes about 4 cups, or 4 or 5 servings; a 6-oz. package makes about 8 cups, or 8 to 10 servings.
HOW TO MAKE SPECIAL DESIGNS WITH GELATIN
To make special designs, foods can be arranged in gelatin to make a simple mold more decorative in two ways:
Simple way: Chill gelatin until thick; then pour about 1/4-inch gelatin into mold. Place a design of fruits or vegetables in gelatin. Chill until set, but not firm. Then pour remaining cooled gelatin into mold.
"Expert" way: Pour about 1/8-inch of gelatin into mold; chill until
set, but not firm.
Cool remaining gelatin. Arrange design on set gelatin, cover carefully with a few spoonfuls cooled gelatin to anchor design, and chill until set, but not firm. Then pour remaining cooled gelatin into the mold.
USING GELATIN MOLDS
To chill gelatin molds, leave mold in refrigerator until firm. Since metal chills more quickly than glass, gelatin in metal molds will be firm in less time than gelatin in a glass mixing bowl or serving dish. To hasten chilling, chill the mold a few minutes in a pan of ice and water before placing in refrigerator. For storage overnight or longer, it's wise to cover the gelatin to prevent evaporation and drying.
To make one serving, dissolve 1 3/4 tablespoons Jell-O Gelatin in 1/2 cup boiling water. Chill until firm.
TO SPEED SET JELL-O
To speed-set Jell-O substitute ice cubes for cold water as follows:
To use ice cubes, dissolve Jell-O Gelatin in boiling water as directed on package; then add 1/2 tray ice cubes (7 to 10, depending on size) for 3 oz. package Jell-O Gelatin or 14 to 20 ice cubes for 6 oz. package Jell-O Gelatin. Stir about 3 minutes to melt ice, or until gelatin is thickened. Remove any unmelted ice. Pour into serving dishes or individual molds. Chill until soft-set and ready to eat from dishes, about 30 minutes, or until firm enough to unmold, about 1 hour. To use ice and water mixture, dissolve Jell-O Gelatin in boiling water as directed on package; then substitute a mixture of ice cubes or crushed ice and water for the cold water, stirring until ice melts completely. Chill.
To add fruits or vegetables or to whip when using ice cubes, let gelatin stand 5 or 6 minutes to thicken after removing unmelted ice. Then fold in ingredients or whip. Chill until firm.
To use premeasured frozen mold, freeze 3/4 Cup water in a 2- or 3-cup mold for 3 oz. package Jell-O Gelatin or 1 1/2 cups water in a l-quart mold for 6 oz. package Jell-O Gelatin. Then dissolve Jell-O Gelatin in boiling water as directed on package and pour the hot mixture over ice in mold. Stir until ice is dissolved, or until gelatin starts to thicken. If ice does not melt completely, remove unmelted pieces before chilling mold.
To add fruits or vegetables, freeze water in a larger mold to allow space for added ingredients and allow gelatin to stand 3 to 4 minutes to thicken before folding in the ingredients. Chill until firm.
TIPS ON UNMOLDING JELL-O GELATIN
The art of unmolding gelatin is easy to learn - it just takes a little practice. Before unmolding gelatin, make certain that gelatin is completely firm, it should not feel sticky on top and should not sag toward side if mold is tilted. If gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen. Or moisten tips of fingers and gently pull gelatin from top edge of mold. When using disposable metal cans as molds, puncture bottoms - this makes it easier to unmold the gelatin because it eliminates any vacuum in cans, which are usually deeper in relationship to top surface than other molds.
Moisten top of gelatin and a chilled plate (the moist surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded).
Dip mold in warm water - do not use hot water as it will melt the gelatin. (If oven-proof glass, china, or paper containers are used as molds, the water should be slightly warmer.) Working quickly, dip the mold just to the rim in the warm water, about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always unmold gelatin on a chilled or cold plate or platter (a warm plate will melt the gelatin). Then invert plate and mold together. Lift off mold carefully - if gelatin doesn't release easily, dip the mold in warm water again. If necessary, move gelatin to center of plate.
NOTE:
If desired, try this new way of unmolding gelatin. Oil mold slightly; then place a l-inch strip of aluminum foil across bottom and up sides, letting it extend as tabs on both sides. Smooth foil to remove wrinkles and press to shape of mold. Add gelatin and chill until firm. Then moisten top of gelatin and a plate, place plate over gelatin, and invert together. Gently pull one of the tabs to break vacuum in mold; then remove mold and the foil strip.
calliope, NY: CALLIOPE'S Dinner for tonight.
SOUP:
Sauteed onion, leeks, garlic, gingerroot. Add chicken stock jazzed up with bay leaf, thyme, marjoram and cloves. Add a large butternut squash you've baked. Puree till smooth (remove bay leaf!). Finish with fresh lime juice. You can add a few dashes of soy sauce if you wish. Serve with a dollop of yogurt or sour cream.
Make quesadillas as follows to go with the soup:
Spread one flour tortilla with jalapeno jelly. Top with, sliced red onions, minced jalapenos, chopped black olives, and either, cheddar, Asiago or Monterey Jack cheese. Top with other tortilla and "fry" in a dry pan till golden on one side, then flip and fry again till golden and the cheese melts. Slice in half and then in wedges. You could also add some chopped fresh cilantro if you like it.
COUNTRY PORK SKILLET (tried)
From: Donna-Gaylord, MI
4 boneless top loin pork chops, diced
1 (12 oz) jar pork or beef gravy
2 tbsp catsup
8 small diced potatoes
2 cups frozen mixed veggies (any kind will do - i prefer california blend)
In large skillet brown chops. Stir in gravy, add catsup and potatoes; cover and simmer for 10 minutes. Then stir in veggies; cook 10-15 minutes longer until tender.
Serve with hot fresh Biscuits or corn bread, and a green salad.
CARROT-CAULIFLOWER CASSEROLE
From: Donna-Gaylord, MI
1 medium head cauliflower
2 cups (1/2-inch thick) coin-sliced carrots
1 1/2 cups milk
1 cup sharp cheddar cheese, grated
2 tbsp butter, divided use
2 tbsp flour, divided use
1/2 tsp salt
3/4 cup bread crumbs or crushed corn flakes
Separate cauliflower and cook with carrots until just tender. Put in buttered 2 quart casserole; salt to taste.
Melt 1 1/2 tablespoons butter in small skillet and stir in flour and salt, then milk and cheese. Pour over vegetables. Combine crumbs and remaining butter and sprinkle over top.
Bake 25 minutes at 350 degrees F.
SUGAR PIE
From: BrendaTX
1/2 cup sugar
1 pint heavy whipping cream
2/3 cup flour (scant)
1 tsp. vanilla
1 (9-inch) unbaked pie shell
Ground cinnamon
Preheat oven to 450 degrees F.
Mix sugar, flour, heavy cream and vanilla together (it will be lumpy). Pour into unbaked pie shell. Sprinkle with cinnamon.
Bake 10 minutes at 450 degrees F then reduce temperature to 350 degrees F and bake 40 minutes longer.
SUGAR CREAM PIE
From: BrendaTX
1 cup sugar
1/2 cup flour
Pinch salt
1 1/2 cups milk
2 Tbsp. butter or margarine, melted
1/2 tsp. ground nutmeg
1 unbaked pie shell
Preheat oven to 350 degrees F.
Mix sugar, flour and salt together. Add milk, slowly, stirring constantly. Add melted butter. Pour into pie shell and sprinkle with nutmeg.
Bake 35-40 minutes, until set.
BUTTERMILK CHICKEN
From: Kelly~WA
3/4 cup seasoned flour (I used parsley, onion powder, garlic powder, and poultry seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
4 chicken breasts (I used boneless, skinless chicken breasts, cut into filets*)
1 1/2 cups buttermilk, divided use
1/4 cup butter
1 can cream of mushroom soup
Preheat oven to 425 degrees F.
Combine flour, herbs, salt, and pepper; set aside.
Dip chicken into 1/2 cup buttermilk. Roll in seasoned flour mixture.
Melt butter in a 9x13-baking pan. Put chicken in pan.
Bake, uncovered, for 10-15 minutes. Turn and bake 5-10 minutes more. Turn chicken over again.
Mix together 1 cup buttermilk and cream of chicken soup; pour over chicken. Bake 15 minutes more, or until chicken tests done.
*If you want to use skinless chicken breasts with the bone-in, increase cooking time.
Recipe Swap - March 22, 2000
RECIPES IN THIS FILE:
Mee-Mee's Famous Coconut-Pineapple Cake
Bar-B-Que Shrimp
Potato and Sausage Soup
Golden Cream of Potato Soup
Baked Potato Salad
Lasagna
Surprise Cheese Puffs
Finger Jell-0 AKA Knox Blox
Another Finger Jell-0 AKA Jell-O Jigglers
Layered Jell-O
How to Whip Jello Gelatin
How to Make Special Designs With Gelatin
Using Gelatin Molds
To Speed Set Jell-O
Tips on Unmolding Jell-O Gelatin
Calliope's Dinner for Tonight
Country Pork Skillet (Tried)
Carrot-Cauliflower Casserole
Sugar Pie
Sugar Cream Pie
Buttermilk Chicken
Elinor, CO: it is a thick soup/gravy made with Anaheim chili peppers (usually) that have been eared and peeled, then combined with onions, small amount of tomato, garlic, thickened with flour; some add pork cubes. The chili peppers aren't the green [bell] peppers of the South, but hotter; some people also add jalapeno peppers or serranos.
chiqui,.new.orleans: Grandmothers may be "Maw-Maw" in some areas of New Orleans, but in parts of Amarillo, Texas, the nickname is "Mee-Mee." That's what Sheila Junell's grandchildren call her and the name she attached to her prize-winning cake. Mee-Mee's famous coconut-pineapple cake won the top prize of $1,000 in the Softasilk championship Cake Contest at the recent Amarillo Cake Contest at the recent Amarillo Tri-State Fair. Four layers of yellow cake are topped with a pineapple filling and blanketed with a cream cheese frosting. The final touch is coconut.
MEE-MEE'S FAMOUS COCONUT-PINEAPPLE CAKE
Serves a crowd
2 cans (8 ounces each) crushed pineapple in juice
1 1/2 cups butter or margarine, softened
3 cups sugar
5 eggs
2/3 cup lemon-lime soda
3 cups cake flour
1 teaspoon lemon extract
1 teaspoon vanilla
Pineapple Filling (recipe follows)
Cream Cheese Frosting (recipe follows)
2 cups flaked coconut
Heat oven to 350 degrees F. Grease four (9 x 1 1/2-inch) round pans. Line bottoms with waxed paper. Grease and flour waxed paper.
Drain pineapple, reserving juice for cake and frosting, and reserving pineapple for filling.
Beat butter in a large bowl on medium speed until creamy. Gradually beat in sugar until fluffy. Beat in eggs one at a time, beating well after each addition.
Stir together lemon-lime soda and 1/3 cup of the reserved pineapple juice.
With mixer on low speed, beat cake flour into butter mixture alternately with soda mixture, beginning and ending with cake flour. Beat in lemon extract and vanilla just until mixed. Pour into pans.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes; remove from pans to wire rack. Cool completely.
Make pineapple filling. Place one cake layer on cake plate; spread with one-half cup filling. Repeat with second, third and fourth layers and remaining filling, leaving one-half inch edge on top.
Make cream cheese frosting. Frost side of cake; pipe decorative border around top edge of cake. Sprinkle coconut on side and top border of cake.
PINEAPPLE FILLING
2 cups sugar
1/4 cup cornstarch
Reserved pineapple
1 cup water
Stir together sugar and cornstarch in a two-quart saucepan. Stir in pineapple and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool.
CREAM CHEESE FROSTING
1/2 cup butter or margarine
1 (3 ounce) package cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons reserved pineapple juice
Beat butter and cream cheese in large bowl on medium speed until blended. Gradually beat in powdered sugar, vanilla and enough pineapple juice to make frosting spreadable.
BAR-B-QUE SHRIMP
From: Terrytx
Source: Bob Davidson
Jumbo shrimp
1 stick (1/2 cup) butter per lb. of shrimp
oregano
BBQ seasoning
Italian seasoning
Accent
Salt and fresh ground pepper
Chopped fresh parsley
Lemon juice from 6-8 lemons for about 4 lbs of shrimp
Tabasco sauce
Worcestershire sauce
Garlic
Canned new potatoes
Mushrooms
Crusty French bread
Cut through the backs of raw jumbo shrimp to clean. Lay flat as possible in large pan. Cover heavily with the spices and remaining ingred. Cover tightly with foil.
Bake at 400 degrees F for 45 minutes. Add potatoes and mushrooms; recover and return to oven after the first 30 minutes of cooking.
Serve with French bread to sop up sauce.
POTATO AND SAUSAGE SOUP
From: Kelly~WA
Makes approximately 2 1/2 quarts
(You can use any meat in this soup.)
2 tbsp. butter, margarine or olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery or bok choy
1/2 cup sliced mushrooms
4 to 6 potatoes, cut in various size pieces
1/2 lb. Polish sausage, sliced
2 cans (10 oz each) chicken or vegetable broth
2 cups shredded cabbage (about 1/8 head)
2 shredded or finely chopped carrots
1 bay leaf
1/8 tsp. chervil
1/8 tsp. thyme
1/8 tsp. marjoram
1/8 tsp. salt
Chopped fresh parsley
Coarsely ground pepper, to taste
Melt butter/margarine (or heat oil) in large saucepan.
Add chopped onion, mushrooms, celery and sliced sausage. Cook and stir until vegetables are limp and clean and sausage is beginning to brown. Drain well to remove any grease.
Add stock, the remaining vegetables and spices and bring to a boil. Reduce heat to simmer covered for at least two hours. Check occasionally and add liquid (water) if needed. Taste for seasoning.
The trick to VERY THICK potato soup is letting some of the potatoes and vegetables cook into a wonderful chowder-like consistency.
Remove the bay leaf before serving. You can also add a small amount of milk if you want.
NOTES:
Before serving, you can thicken the soup with instant mashed potato flakes (a little at a time, however.) You can also thicken the soup with frozen hash browned potatoes, left over mashed potatoes, or frozen mashed potatoes.
If you cook this long enough, the cabbage, onion, celery, etc. will also cook into the thick chowder consistency.
One last note: if you cut your potatoes in a variety of sizes, from very small to spoon-sized pieces, the small pieces cook into the chowder and the larger pieces will become bite-sized by the time the soup is ready to eat. This also applies to cutting the carrots.
GOLDEN CREAM OF POTATO SOUP
From: Kelly~WA
6 cups peeled and cubed potatoes
2 cups water
1 cup sliced celery
1 cup thinly sliced carrot
1/2 cup finely chopped onion
2 tsp dried parsley
2 cubes chicken bouillon cube
1 tsp salt
1/2 tsp ground black pepper
4 slices bacon
3 cups milk, divided use
1/4 cup flour
3/4 lb cheese, shredded
Combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 7-8 minutes or until vegetables are tender.
Fry bacon, set aside. Reserve 3 tablespoons drippings. Add flour till combined. Gradually add 1/4 cup milk, making a smooth paste. Stir into soup. Add remaining 2 3/4 cups milk and cheese (I use cheddar); cook over medium heat till soup is thickened.
BAKED POTATO SALAD
From: Kelly~WA
3 lbs medium-size red potatoes
2 cups shredded Cheddar cheese, divided use
1 (8 oz) bottle Ranch-style dressing
1 tbsp mustard
6 green onions, chopped
1 medium bell pepper, chopped
2 slices bacon, cooked and crumbled
Coat potatoes with cooking spray and pierce several times with a fork. Bake at 400 degrees for 45 minutes or till tender. Cool and cut into cubes.
Combine 1 1/2 cups cheese, dressing, mustard, onion, and bell pepper in a large bowl. Add cooled potatoes and toss gently. Sprinkle with bacon and remaining 1/2 cup cheese.
LASAGNA
From: Fleigh, wa
I had this at a friend's house last night and it was really yummy!
1 1/2 lbs. hamburger
2 cans (12 oz each) V-8 juice
1 cup tomato sauce (8 oz)
2 envelopes dehydrated spaghetti sauce
1 pkg lasagna noodles
1 (12 oz) carton cottage cheese
1 (16 oz) pkg mozzarella cheese, shredded
Shredded cheddar cheese
Brown hamburger; add everything but cheeses and noodles. Let simmer for 10 minutes.
Grease the bottom of a 9x13 pan. Add a thin layer of meat sauce, add layer of uncooked noodles and top with some of the cottage cheese and mozzarella. Continue layering, ending in meat sauce. Sprinkle a little shredded cheese on top.
Cover with foil and bake for one hour at 350 degrees F. Let stand for 15 minutes and then serve.
SURPRISE CHEESE PUFFS
From: Kelly~WA
Makes 50 puffs.
Tried and True. One of my favorites.
1/2 cup butter, sofened
2 cups grated sharp cheddar cheese
1/2 tsp salt
1 tsp paprika
1 dash cayenne or crushed red pepper flakes
1 cup sifted flour
50 small stuffed green olives*
Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm.
Bake in 400 degree F oven for 15 minutes. Serve hot.
*I have made these using green olives, black olives and nuts as the center. All of them were wonderful.
**NOTE** These puffs are so easy to serve at parties as they may be made in advance, frozen on a baking sheet to keep round and stored in a plastic bag in the freezer. Bake as needed.
Kelly~WA: Here are a few ideas for Jell-O fun!
FINGER JELL-0 aka KNOX BLOX
Makes about 100 1-inch squares
4 envelopes Knox Unflavored Gelatin
3 packages (3 oz each) flavored gelatin
4 cups boiling water
In a large bowl, combine Knox Unflavored Gelatin and flavored gelatin; add boiling water and stir until gelatin dissolves.
Pour into large shallow baking pan (for example, 13x9-inch) and chill until firm.
Cut into squares to serve.
ANOTHER FINGER JELL-0 aka JELL-O JIGGLERS
4 small (3 oz each) or 2 large (6 oz each) JELL-O Brand Gelatin
2 1/2 cups boiling water or apple juice
Completely dissolve gelatin in boiling water or juice. Pour into a 13x9-inch pan. Refrigerate to set.
To unmold, dip pan in warm water about 15 seconds. Cut into squares or use cookie cutters. Lift from pan.
LAYERED JELL-O
To show off your layering, pick your Jell-O flavors so that each layer is a very different color from the adjoining layer. Or, add whipping cream to one of the layers to lighten the color. Many layers can be built up this way.
When layering Jell-0, you can make the layered treat so the different layers stick together tightly, or you can make the layers so they "peel" apart. Kids seem to love the peel-apart layers. The difference is the amount of time you allow each layer to gel before adding the next.
To make layers that stick together, chill each layer until set, but not firm, before adding the next layer.
To make layers that peel, chill each layer until almost firm before adding the next layer.
Except for the first layer, the gelatin mixtures should be cool and slightly thickened before being poured into mold (if the mixture for the new layer is too warm, it may soften the layer beneath and mixtures may run or mix together). If this happens, tell you friends you did it intentionally.....psychedelic Jell-O!
TIPS:
To prepare Jell-O Gelatin, dissolve the gelatin completely in boiling water or other liquid - for a clear, uniformly set mold, gelatin must be completely dissolved. before adding any other ingredients, including cold liquid or ice cubes
To double a recipe, use two (3 oz. each) packages or one 6-oz. package of Jell-O Gelatin and twice the amounts of the other ingredients except salt, vinegar, and lemon juice - about 1 1/2 times the amounts of these ingredients are sufficient.
For large molds, decrease the required liquid about 1/4 cup for each 3 ounces of Jell-O Gelatin. The firmer consistency makes the mold less fragile and less likely to crack at the base after it is unmolded.
For soft-set Jell-O Gelatin, increase the required liquid about 1/2 cup for each 3 ounces of Jell-O Gelatin - this gelatin will be too soft to unmold, but will have excellent eating quality.
To add fruits and vegetables, chill the gelatin until very thick, not set, before adding the other ingredients. If the gelatin isn't thick enough, the fruits or vegetables may float or sink.
To mold Jell-O Gelatin, pour the gelatin into molds or serving dishes -- a 3 oz. package without fruits or vegetables makes 2 cups, a 6 oz. package makes 4 cups. Chill until firm (several hours or overnight), depending on size of mold (caking pans, metal mixing bowls and measuring cups, small paper cups, and saucepans can be used as molds, as well as molds designed for the purpose.)
HOW TO WHIP JELLO GELATIN
One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin is just whip it until thick and fluffy. Prepare Jell-O Gelatin (any fruit flavor) as directed on package and chill until very thick. Then beat with rotary beater or electric mixer until mixture is fluffy and thick, about double in volume results in the best eating quality and flavor.
To shorten the chilling and beating times, chill the gelatin until slightly thickened. Then place the bowl of gelatin in another bowl of ice and water before starting to beat.
Pour whipped gelatin into molds or shallow pan, or add cubes of Jell-O Gelatin or fruit and pour into molds. Chill until firm. Unmold, cut in squares, or spoon into serving dishes; serve with fruit or a custard sauce, if desired.
A 3-oz. package makes about 4 cups, or 4 or 5 servings; a 6-oz. package makes about 8 cups, or 8 to 10 servings.
HOW TO MAKE SPECIAL DESIGNS WITH GELATIN
To make special designs, foods can be arranged in gelatin to make a simple mold more decorative in two ways:
Simple way: Chill gelatin until thick; then pour about 1/4-inch gelatin into mold. Place a design of fruits or vegetables in gelatin. Chill until set, but not firm. Then pour remaining cooled gelatin into mold.
"Expert" way: Pour about 1/8-inch of gelatin into mold; chill until
set, but not firm.
Cool remaining gelatin. Arrange design on set gelatin, cover carefully with a few spoonfuls cooled gelatin to anchor design, and chill until set, but not firm. Then pour remaining cooled gelatin into the mold.
USING GELATIN MOLDS
To chill gelatin molds, leave mold in refrigerator until firm. Since metal chills more quickly than glass, gelatin in metal molds will be firm in less time than gelatin in a glass mixing bowl or serving dish. To hasten chilling, chill the mold a few minutes in a pan of ice and water before placing in refrigerator. For storage overnight or longer, it's wise to cover the gelatin to prevent evaporation and drying.
To make one serving, dissolve 1 3/4 tablespoons Jell-O Gelatin in 1/2 cup boiling water. Chill until firm.
TO SPEED SET JELL-O
To speed-set Jell-O substitute ice cubes for cold water as follows:
To use ice cubes, dissolve Jell-O Gelatin in boiling water as directed on package; then add 1/2 tray ice cubes (7 to 10, depending on size) for 3 oz. package Jell-O Gelatin or 14 to 20 ice cubes for 6 oz. package Jell-O Gelatin. Stir about 3 minutes to melt ice, or until gelatin is thickened. Remove any unmelted ice. Pour into serving dishes or individual molds. Chill until soft-set and ready to eat from dishes, about 30 minutes, or until firm enough to unmold, about 1 hour. To use ice and water mixture, dissolve Jell-O Gelatin in boiling water as directed on package; then substitute a mixture of ice cubes or crushed ice and water for the cold water, stirring until ice melts completely. Chill.
To add fruits or vegetables or to whip when using ice cubes, let gelatin stand 5 or 6 minutes to thicken after removing unmelted ice. Then fold in ingredients or whip. Chill until firm.
To use premeasured frozen mold, freeze 3/4 Cup water in a 2- or 3-cup mold for 3 oz. package Jell-O Gelatin or 1 1/2 cups water in a l-quart mold for 6 oz. package Jell-O Gelatin. Then dissolve Jell-O Gelatin in boiling water as directed on package and pour the hot mixture over ice in mold. Stir until ice is dissolved, or until gelatin starts to thicken. If ice does not melt completely, remove unmelted pieces before chilling mold.
To add fruits or vegetables, freeze water in a larger mold to allow space for added ingredients and allow gelatin to stand 3 to 4 minutes to thicken before folding in the ingredients. Chill until firm.
TIPS ON UNMOLDING JELL-O GELATIN
The art of unmolding gelatin is easy to learn - it just takes a little practice. Before unmolding gelatin, make certain that gelatin is completely firm, it should not feel sticky on top and should not sag toward side if mold is tilted. If gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen. Or moisten tips of fingers and gently pull gelatin from top edge of mold. When using disposable metal cans as molds, puncture bottoms - this makes it easier to unmold the gelatin because it eliminates any vacuum in cans, which are usually deeper in relationship to top surface than other molds.
Moisten top of gelatin and a chilled plate (the moist surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded).
Dip mold in warm water - do not use hot water as it will melt the gelatin. (If oven-proof glass, china, or paper containers are used as molds, the water should be slightly warmer.) Working quickly, dip the mold just to the rim in the warm water, about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always unmold gelatin on a chilled or cold plate or platter (a warm plate will melt the gelatin). Then invert plate and mold together. Lift off mold carefully - if gelatin doesn't release easily, dip the mold in warm water again. If necessary, move gelatin to center of plate.
NOTE:
If desired, try this new way of unmolding gelatin. Oil mold slightly; then place a l-inch strip of aluminum foil across bottom and up sides, letting it extend as tabs on both sides. Smooth foil to remove wrinkles and press to shape of mold. Add gelatin and chill until firm. Then moisten top of gelatin and a plate, place plate over gelatin, and invert together. Gently pull one of the tabs to break vacuum in mold; then remove mold and the foil strip.
calliope, NY: CALLIOPE'S Dinner for tonight.
SOUP:
Sauteed onion, leeks, garlic, gingerroot. Add chicken stock jazzed up with bay leaf, thyme, marjoram and cloves. Add a large butternut squash you've baked. Puree till smooth (remove bay leaf!). Finish with fresh lime juice. You can add a few dashes of soy sauce if you wish. Serve with a dollop of yogurt or sour cream.
Make quesadillas as follows to go with the soup:
Spread one flour tortilla with jalapeno jelly. Top with, sliced red onions, minced jalapenos, chopped black olives, and either, cheddar, Asiago or Monterey Jack cheese. Top with other tortilla and "fry" in a dry pan till golden on one side, then flip and fry again till golden and the cheese melts. Slice in half and then in wedges. You could also add some chopped fresh cilantro if you like it.
COUNTRY PORK SKILLET (tried)
From: Donna-Gaylord, MI
4 boneless top loin pork chops, diced
1 (12 oz) jar pork or beef gravy
2 tbsp catsup
8 small diced potatoes
2 cups frozen mixed veggies (any kind will do - i prefer california blend)
In large skillet brown chops. Stir in gravy, add catsup and potatoes; cover and simmer for 10 minutes. Then stir in veggies; cook 10-15 minutes longer until tender.
Serve with hot fresh Biscuits or corn bread, and a green salad.
CARROT-CAULIFLOWER CASSEROLE
From: Donna-Gaylord, MI
1 medium head cauliflower
2 cups (1/2-inch thick) coin-sliced carrots
1 1/2 cups milk
1 cup sharp cheddar cheese, grated
2 tbsp butter, divided use
2 tbsp flour, divided use
1/2 tsp salt
3/4 cup bread crumbs or crushed corn flakes
Separate cauliflower and cook with carrots until just tender. Put in buttered 2 quart casserole; salt to taste.
Melt 1 1/2 tablespoons butter in small skillet and stir in flour and salt, then milk and cheese. Pour over vegetables. Combine crumbs and remaining butter and sprinkle over top.
Bake 25 minutes at 350 degrees F.
SUGAR PIE
From: BrendaTX
1/2 cup sugar
1 pint heavy whipping cream
2/3 cup flour (scant)
1 tsp. vanilla
1 (9-inch) unbaked pie shell
Ground cinnamon
Preheat oven to 450 degrees F.
Mix sugar, flour, heavy cream and vanilla together (it will be lumpy). Pour into unbaked pie shell. Sprinkle with cinnamon.
Bake 10 minutes at 450 degrees F then reduce temperature to 350 degrees F and bake 40 minutes longer.
SUGAR CREAM PIE
From: BrendaTX
1 cup sugar
1/2 cup flour
Pinch salt
1 1/2 cups milk
2 Tbsp. butter or margarine, melted
1/2 tsp. ground nutmeg
1 unbaked pie shell
Preheat oven to 350 degrees F.
Mix sugar, flour and salt together. Add milk, slowly, stirring constantly. Add melted butter. Pour into pie shell and sprinkle with nutmeg.
Bake 35-40 minutes, until set.
BUTTERMILK CHICKEN
From: Kelly~WA
3/4 cup seasoned flour (I used parsley, onion powder, garlic powder, and poultry seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
4 chicken breasts (I used boneless, skinless chicken breasts, cut into filets*)
1 1/2 cups buttermilk, divided use
1/4 cup butter
1 can cream of mushroom soup
Preheat oven to 425 degrees F.
Combine flour, herbs, salt, and pepper; set aside.
Dip chicken into 1/2 cup buttermilk. Roll in seasoned flour mixture.
Melt butter in a 9x13-baking pan. Put chicken in pan.
Bake, uncovered, for 10-15 minutes. Turn and bake 5-10 minutes more. Turn chicken over again.
Mix together 1 cup buttermilk and cream of chicken soup; pour over chicken. Bake 15 minutes more, or until chicken tests done.
*If you want to use skinless chicken breasts with the bone-in, increase cooking time.
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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